My daughter adores this dish and find myself making it often enough. I like it because it combines a good dose of protein, carbs and dairy in one dish.
I make it a little differently; never used garlic. I'm going to try it next time. Also, I cook the egg with the pasta on their own and then combine it with the onion, pancetta mixture. Like Chuck, I don't use cream and neither should you. It's not a real carbonara using it. I've also been to restaurants who use North American bacon. It's not the same thing. Bacon is too smokey for such a dish. I made it with bacon once and felt it took away from the spirit of a true carbonara. I definitely use parmiggiano. I don't buy pecorino (sheep cheese) often but we often have gran padano or other similar cheeses and mix it.
Last, I try to use spaghetti as much as possible but I'm not a zealot about it. I've used bucatini, fettucine and even short pastas like farfalli and rigatoni (my daughter loves those). Hey, sometimes you just have to be pragmatic about it.
Garnish? I use whole crushed black pepper and fresh parsely.
Chef Chuck cracks another one of my favorite: Saltimbocca. You can make it with chicken or veal.
I once made a variation of this recipe that included seasonal figs. Not the biggest fig fan but in a veal involtini or saltimbocca, it's divine.
Check out Chef Chuck for many interesting takes on Italian classics.
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